Falafel Ingredients

• 1 can chickpeas, drained and rinsed
• 1/2 small onion, chopped
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 tsp ground coriander
• 2 tablespoons whole-wheat or quinoa flour
• 1 tbsp olive oil
• 3 tablespoons chopped Edible Garden parsley leaves, about a handful
• salt & pepper to taste
• cooking spray

Tahini Sauce

• 1/4 cup sesame tahini
• 1/4 cup plain Greek yogurt
• juice of 1/2 a lemon
• salt & pepper to taste

Fixings

• whole grain pita bread
• Diced Tomato
• Shredded Romaine
• Sliced Dill Pickle
• Edible Garden Parsely for garnish

Instructions

1. Preheat oven to 400 degrees.
2. In the bowl of a food processor combine chickpeas, onion, garlic, cumin, coriander, flour, olive oil, parsley, and salt & pepper. Pulse until you have a smooth dough. You may need to scrap the sides of the bowl and mix with a spatula a few times between pulsing.
3. Roll the dough into balls, about the size of a golf ball then flatten slightly (see the picture above to get the idea).
4. Place the patties on a baking sheet lined with foil and evenly coated with a thin layer of olive oil (use a pastry brush to ensure a thin, even coat).
5. Bake for about 10 minutes on each side until they are cooked through and slightly browned on each side.
6. While the patties are baking chop your toppings and mix all of the Tahini Sauce ingredients together in a small bowl (vegans just leave the yogurt out, the tahini will be a little stronger but you won’t lose out on overall flavor).
7. Serve family style by arranging everything on a platter.